On a mission to eat corn in whatever form possible for as long as it lasts. This dish lends itself to some supper easy highly satisfying entertaining. We served it with tomatoes (working the same theory as stated above) but it would be fabulous dressed up with chopped avocado, sour cream and roasted butternut squash. Promise this will become a family favorite fast. Oh - and perfect for one of those back to school pot-lucks.Read More
Concord Grape and Pear Focaccia
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon honey
- 5 cups flour, plus more for kneading
- 1 tablespoon sea salt, plus more for topping
- 1 cup olive oil
- 1 bunch concord grapes, split and seeded
- 3 ripe but firm pears, cored and thinly sliced
- 1/4 cup pine nuts
- several sprigs fresh oregano
Combine water, yeast and honey in a small bowl. Let stand in a warmish place until yeast is bubbling and full of life, about 15 minutes.
In the bowl of a mixer fitted with dough hook, combine flour, salt, 1/2 cup olive oil and the yeast mixture. Mix on low speed just until dough comes together. Increase speed to medium and work dough until smooth and soft, about 5 minutes. If dough remains wet or tacky sprinkle in a bit more flour.
Transfer dough to a lightly floured work surface and knead by hand a few turns. Clean out mixing bowl and wipe inside with a generous splash of olive oil. Return dough to bowl, cover with plastic wrap and a damp clean clothe and let stand until dough has doubled in bulk, about 1 hour.
Coat a baking sheet with 1/4 cup of olive oil. Gently pull and stretch dough as you would for a pizza creating a nice large round. Use your fingers to dimple the surface. Cover dough with damp clothe and let stand until dough has doubled once again, about another hour.
Heat oven to 425. Combine grapes, pears, pine nuts and oregano in a bowl. Toss together with about 2 tablespoons olive oil. Arrange mixture over prepared dough. Drizzle top with remaining 2 tablespoons olive oil - a bit more if feeling brave and sprinkle with a general amount amount of sea salt. Bake until golden brown, grapes should be hot and juicy, about 25 minutes. Remove from oven and let cool slightly before serving.
Will eat mine happily. So sorry for whatever it is I have done.Read More
Stewed Zucchini with Ricotta and Pasta
Summer squash. When you can't beat them - join them.
- 3 smallish zucchini, stem end trimmed and cut into 1/4 inch thick rounds
- Peel of one lemon, pith removed and thinly sliced
- 5 cloves garlic, peeled and smashed
- Sea salt
- 1 cup olive oil
- Several sprigs fresh mint
- Small pinch red pepper flakes
- 1 pound pasta
- 1 cup fresh ricotta
- Freshly ground black pepper
Combine zucchini, lemon peel and garlic in a medium saucepan. Season well with sea salt (about 1 teaspoon) and add olive oil. Set over medium heat and cook just until oil starts to sizzle. Add mint and red pepper flakes. Reduce heat and let simmer gently (stir occasionally) until zucchini is very very soft and flavorful, about 1 hour.
Cook pasta according to package instructions. Drain pasta and divide between serving bowls. Spoon ricotta and zucchini - along with some of the olive oil - over pasta. Adjust seasoning with salt and pepper. Excess olive oil can be cooled and strained and used to flavor other cooked vegetable dishes and pasta sauces.
Smore' Pop Tarts
One rainy day too many has us baking for mercy.
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, firmly packed
- 1/3 cup honey
- 2 teaspoon vanilla
- 1/2 cup milk
Combine whole wheat flour, flour, baking powder, baking soda and salt in a mixing bowl.
Combine butter, sugar, honey and vanilla in the bowl of a standing mixer. Cream on medium speed until light and fluffy. Slowly add dry ingredients, alternating with milk. Wrap dough in plastic and refrigerate overnight.
To assemble pop tarts you will need marshmallows and chocolate spread - store bough or homemade - depending on your mood and that of those around you. And two egg whites!
Divide chilled dough in half. Working one half at a time - roll dough out on a lightly floured parchment line surface into a long strip - approximately 4 x 12 inches. Use a sharp knife and ruler to cut dough down the middle creating two long strips 2 x 12. Now clean up strips so that all edges are as straight as possible.
Cut each strip into rectangles - approximately 2 x 4. Place two mini marshmallows or the equivalent size square of homemade marshmallow on the left half of each rectangle. Plop a small spoonful of chocolate spread over marshmallow. Whisk egg whites until frothy and then outline edge of each rectangle with egg wash. Fold right side of dough over marshmallow/chocolate and seal by pressing firmly with fingers. Arrange sealed pop tarts on a parchment lined baking sheet and transfer to freezer for at least 30 minutes. Meanwhile, repeat process with remaining half of dough.
Heat oven to 350. Dock tops of each pop tart with fork to create classic marking. Bake (on parchment lined baking sheet) until set and golden, about 20 minutes. Some marshmallow will escape and bubble up into a delicious sugary fringe. Transfer to a wire wrack to cool before serving.
Cold Sesame Noodles with Chopped Cucumber and Bean Salad
Falls into the category of food we could eat everyday.
- 1 pound noodles - we used rice but egg noodles are traditional.
- 2 tablespoons sesame oil, plus more for noodles
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar, plus more for vegetables
- 2 tablespoons sesame paste
- 1 tablespoon peanut butter
- 2 teaspoons sugar
- 1 inch piece fresh ginger, peeled and minced
- 1 clove garlic, minced
- 2 teaspoons chili-garlic paste, or to taste
- 1 cucumber, seeded and chopped
- 1 large handful yellow flat beans, blanched to tender and chopped
- 1 small bunch cilantro, finely chopped
- 2 tablespoons sesame seeds, toasted
Cook noodles according to package instructions. The noodles should be on the firm side of cooked. Drain and rinse in cold water. Transfer to a bowl and hit with a healthy splash of sesame oil.
Combine sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste in the bowl of a food processor. Blend until just smooth. Adjust seasoning with a tad more chili paste if desired. Pour sauce over cooked noodles and toss well. Combine cucumber, beans and cilantro in a small bowl. Dress lightly with rice vinegar and spoon over noodles. Sprinkle the whole thing with sesame seeds. Serve immediately.
Here is hoping Peter Piper picks a peck of Padrón Peppers too.Read More
Succotash - one of the better Hangman words. The old-school game is fabulous played in the sand. Low tide works best. Try backgammon too. Use shells and pebbles in place of the traditional pieces. Or maybe the heat has just gone to our heads?